"Tamale" Stuffed Peppers

This recipe does not actually include tamales, it's more like the essence of tamales. 

It is meat free, and relatively healthy. The picture shows it served with a cilantro lime rice, but I didn't like the way it turned out so until I find a decent one I won't have that recipe available. Anyway, here it is!

"Tamale" Stuffed Peppers

2 medium bell peppers
½ cup tomatoes, diced
½ cup black beans, rinsed and drained
½ cup corn
¼ cup green chillies
¼ cup green enchilada sauce
¾ cup Mexican blend cheese, shredded
¼ cup cornmeal
2 Tbsp. green onions, chopped
1 Tbsp. fresh cilantro, chopped
hot sauce to taste

Preheat oven to 350.

Prepare the bell peppers by slicing off the tops and removing the seeds. Set aside.

In a medium bowl combine tomatoes, beans, corn, green chillies, enchilada sauce, ½ cup cheese, cornmeal, green onions and cilantro.

Spoon the mixture into hollowed bell peppers and sprinkle with remaining cheese.

Place stuffed peppers in a baking dish and add about an inch of water to the bottom of the pan.

Bake, uncovered, until peppers are tender and filling is heated throughout; about 50 minutes.

Remove from oven and let stand for 5 minutes. Serve warm

Serves 2

-Sweet Sarah 

Found at Munchin With Munchkin